BERRY PANCAKES RECIPES

Name: Mixed berry pancakes
Prep time: 20 min
Cook time: 16 min
Total time: 36 min
Yield: 8 servings
Cuisine: American
Ingredients: 3 cup(s) Mixed berries fresh or frozen and thawed (chopped if large); 1 Tbsp Fresh lemon juice or more to taste; 1 cup(s) All-purpose flour; 2 Tbsp Sugar granulated; 0.5 tsp Baking powder; 0.125 tsp Table salt; 1 cup(s) Low-fat buttermilk; 1 large egg(s) Egg(s) separated; 2 large Egg white(s); 2 tsp Unsalted butter divided; 1 Tbsp Powdered sugar (confectioner's) for dusting

MIXED BERRY PANCAKES | RECIPES | WW USA

Mixed berry pancakes | Recipes | WW USA image

Bursting with berries, these pancakes really satisfy whether you are making them for a weekend breakfast or a weeknight breakfast for dinner. These pancakes use a variety of pantry staples, adding in buttermilk for that wonderful tangy, buttery flavor that only buttermilk can bring to the table. The whipped egg whites lighten the batter and makes the finished pancakes fluffy. To keep the pancakes warm while you make the rest of them, place a cooling rack on a large baking sheet, and sit it in a preheated 225°F oven. Add the pancakes to the cooling rack as you finish them. These pancakes reheat well, so you can freeze extras or double the recipe to have more on hand for another week.

Provided by WEIGHTWATCHERS.COM

Categories Brunch,Breakfast

Total Time 36 minutes

Prep Time 20 minutes

Cook Time 16 minutes

Yield 8 servings

Number Of Ingredients 11

Ingredients

3 cup(s) Mixed berries fresh or frozen and thawed (chopped if large)
1 Tbsp Fresh lemon juice or more to taste
1 cup(s) All-purpose flour
2 Tbsp Sugar granulated
0.5 tsp Baking powder
0.125 tsp Table salt
1 cup(s) Low-fat buttermilk
1 large egg(s) Egg(s) separated
2 large Egg white(s)
2 tsp Unsalted butter divided
1 Tbsp Powdered sugar (confectioner's) for dusting

Steps:

In a medium bowl, gently toss berries with lemon juice; set aside.
In another medium bowl, sift together flour, granulated sugar, baking powder and salt; set aside.
In a large mixing bowl, combine buttermilk with egg yolk.
Add flour mixture to buttermilk mixture; stir in berries and set aside.
In a medium mixing bowl, using an electric mixer, beat egg whites until stiff peaks form; gently fold into batter until combined.
Heat a very large nonstick skillet over medium heat; add 1/2 teaspoon butter. When butter is melted, make six pancakes at a time by pouring 2 heaping tablespoons of batter into skillet for each pancake (make sure to leave enough space in between each). Cook until bottoms are golden, about 2 minutes; flip and cook until centers are set, about 2 minutes more.
Remove pancakes to a plate and cover to keep warm (or place in a warm oven); repeat with remaining ingredients, making six pancakes at a time. When ready to serve, dust pancakes with powdered sugar.
Serving size: 3 pancakes

Nutrition Facts : Calories 63 kcal

TODD'S FAMOUS BLUEBERRY PANCAKES | ALLRECIPES

Todd's Famous Blueberry Pancakes | Allrecipes image

My husband makes the most fabulous pancakes I've ever eaten! Well worth the hour wait! We serve them with butter and brown sugar.

Provided by Alison

Categories Breakfast and Brunch Pancake Recipes

Total Time 1 hours 15 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 12 pancakes

Number Of Ingredients 8

Ingredients

1?¼ cups all-purpose flour
½ teaspoon salt
1 tablespoon baking powder
1?¼ teaspoons white sugar
1 egg
1 cup milk
½ tablespoon butter, melted
½ cup frozen blueberries, thawed

Steps:

In a large bowl, sift together flour, salt, baking powder and sugar. In a small bowl, beat together egg and milk. Stir milk and egg into flour mixture. Mix in the butter and fold in the blueberries. Set aside for 1 hour.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Nutrition Facts : Calories 146.3 calories, CarbohydrateContent 24.7 g, CholesterolContent 36.8 mg, FatContent 2.9 g, FiberContent 1.1 g, ProteinContent 5.1 g, SaturatedFatContent 1.4 g, SodiumContent 397.4 mg, SugarContent 4 g

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